Carrot Cake Cupcakes (Vegan)

You'll never guess that these Carrot Cake Cupcakes are vegan, thanks to a surprise ingredient...chickpeas! Fluffy, moist, and perfectly topped with non-dairy cream cheese frosting.
Vegan Carrot Cake Cupcakes on a small white cake stand with carrots in the background.
Print This Pin This
5 from 4 votes
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 416kcal
Author Liren Baker

Ingredients

For the carrot cake cupcakes

  • 2 1/2 cups coarsely grated carrots*
  • 1 cup granulated sugar
  • 1/2 cup LouAna Liquid Coconut Oil (find it here!)
  • 1/4 cup aquafaba liquid from canned chickpeas
  • 1/4 cup canned chickpeas rinsed and drained
  • 1/4 cup shredded coconut
  • 1/4 cup pecans
  • 1/4 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder

For the non-dairy cream cheese frosting

  • 8 oz nondairy cream cheese at room temperature
  • 8 tablespoons vegan butter at room temperature
  • 2 cups confectioners sugar sifted
  • ¼ teaspoons vanilla

Instructions

Make the carrot cake cupcakes:

  • Preheat oven to 350°F. Prepare a muffin pan by lining with cupcake liners or lightly coating with baking spray.
  • In the bowl of a blender or food processor, add the carrots, sugar, coconut oil, aquafaba, chickpeas, coconut, and pecans, and pulse until just combined. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture to the flour and mix until combined.
  • Divide the batter evenly into the muffin pan.
  • Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it rest in the muffin pan for 1 minute, then transfer to a wire rack to cool.

Make the non-dairy cream cheese frosting:

  • In a medium bowl, whisk together the cream cheese, butter, sugar, and vanilla. If the frosting is too thin to spread or pipe, chill in either the refrigerator or freezer (don't forget about it!) until it’s a workable consistency.

Notes

* If you have bagged pre-shredded carrots, this saves a step in the preparation!

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 52g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Sodium: 309mg | Potassium: 127mg | Fiber: 2g | Sugar: 39g | Vitamin A: 4810IU | Vitamin C: 1.6mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante